IN the heart of Kuching, the Raw Kitchen Company (Raw Kitchen) stands as a beacon of culinary innovation and environmental consciousness.
The core philosophy of Raw Kitchen revolves around the belief that the best flavours come from ingredients nurtured by the community.
The commitment to using organic and locally sourced produce is not just a trend but a way of life.
From the vibrant hues of dragon fruit to the sweetness of local coconut water, each ingredient tells a story of Sarawakian soil and organic practices.
Co-founders Ghaniy Kiew and Ilnara Mukatayeva are passionate advocates for the vegan lifestyle.
Their dedication extends beyond the kitchen as they are aiming to redefine the very relationship between food and the environment.
Supporting local farmers
Raw Kitchen takes pride in its unwavering commitment to utilising organic and locally sourced ingredients.
Ghaniy said they emphasise on a genuine connection to Kuching and Sarawak which can be evidently seen from their new Honeymoon in Kuching smoothie.
He said the smoothie offers a taste of Kuching by blending dragon fruit, banana, papaya, and pineapple with locally harvested coconut water – all grown on Sarawakian soil with organic practices.
“Our emphasis on local flavours extends to our tonic shot menu such as the ginger turmeric shot which features locally sourced ginger and black pepper.
“We have collaborated and partnered with the local farmers who provide us with a diverse array of seasonal ingredients including black pepper, turmeric, ginger, papaya, banana, dragon fruit, and pineapple,” he said.
Ghaniy said Raw Kitchen also uses local coffee beans and coconut water which adds a distinct Sarawakian flavour.
“We also use herbs such as mint, basil, sage, and thyme that are grown in our local garden,” he said.
Recognising the diverse preferences of both locals and tourists, Raw Kitchen has adapted its menu at its different outlets.
While the outlet in Vivacity Megamall caters to local preferences for berries and Western fruits, the new outlet at the Ranee Boutique Suites offers a menu curated for travellers seeking unique and adventurous flavours such as sour soup, snake fruit, and a variety of local pineapples.
“Our customers’ feedback plays a crucial role in shaping our menu.
“Through face-to-face interactions and daily communication via platforms like WhatsApp, we would adjust flavours to meet the preferences of our customers – to us, we are offering a fine dining experience with fruits,” he said.
Sustainable practices
Through the establishment of their new standalone outlet at The Ranee Boutique Suites, Raw Kitchen is eager to further enhance its environmental sustainability practices.
When envisioning the setup of the new outlet, Ghaniy said they took a conscious and sustainable approach to every detail.
The layout and decor were carefully considered to align with their commitment to zero waste and eco-friendliness.
“Starting with the shop’s exterior, we opted for a minimalistic approach, forgoing a large signboard.
“Instead, we rely on the visibility of our logo, leveraging the natural light streaming through the big window.
“By using energy-efficient LED lights, we further reduce our reliance on electricity thus contributing to lower operational costs while maintaining a sustainable footprint.”
Ghaniy said the same philosophy extends to their interior, where they prioritised local and sustainable materials.
“Our furniture, including rattan chairs and tables, is locally made here in Borneo, showcasing the craftsmanship of our community.
“The tabletops are crafted from local belian wood, not only add a touch of Sarawak’s essence but also promote the use of regional resources,” he said.
At the same time, Ghaniy said Raw Kitchen continues to offer customers to enjoy their fresh juices and smoothies in glass bottles.
He explained that juices and smoothies retain their freshness and taste profile better in bottle glasses compared to plastic cups.
Utilising glass bottles and paper straws are part of the Raw Kitchen’s ongoing efforts to reduce plastic usage.
“We encourage customers to go for glass bottles whenever they want to bring their juices and smoothies at home.
“The glass bottles are reusable and if they return it to us, we will give them 50 cents for each bottle,” he said.
Free compost, anyone?
With the vision of zero food waste in mind, Raw Kitchen is committed to ensuring that every piece of fruit used to make their smoothies, juices and acai bowls among others do not go to waste.
Ilnara said their staff are taught how to ensure each piece of fruit by ensuring every drop of its juice is utilised.
“If there is nothing left, the fruit and its pulps would be used for compost,” she said.
Ilnara said Raw Kitchen welcomes requests from their customers and the public who would like to have these waste for compost.
“If you are a gardener and you need some compost, you are more than welcome to get some from us.
“You don’t have to purchase anything – we are more than happy to pack the compost and give it for free.
“We recently had some university students coming by at one of our outlets to get compost for their project,” she said.
Zero waste baked goods
Continuing their commitment to sustainability, Ilnara revealed that Raw Kitchen extends their eco-friendly practices to baked goods as well.
The innovative approach involves crafting cookies and muffins using fruit pulps which result in delicious and healthy treats without the need for added sugar.
“The utilisation of fruit pulps not only adds natural sweetness, but it also contributes to the reduction of food waste.
“It is one of the significant steps that we are taking towards minimising our environmental impact and the goal of zero food waste,” she explained.
Ilnara said Raw Kitchen continues to experiment with various recipes to further enhance flavours and nutritional profile of their baked goods.
She said this dedication to innovation aligns with their mission to offer tasty alternatives that promote both personal health and environmental well-being.
“We want our customers to indulge in guilt-free treats that not only satisfy their tastebuds, but also resonate with a commitment to be responsible and eco-conscious consumption,” she said.
Reducing carbon footprint through veganism
Ilnara opined that embracing a plant-based diet is a crucial step towards sustainable future.
Reflecting on her own journey of embracing a plant-based diet back in 2014, she admitted that her decision was met with comments and questions on whether it is feasible to subsisting oneself solely on plants.
“Choosing a vegan lifestyle doesn’t have to be daunting, especially since the availability of plant-based options produce or meals has grown significantly over the past years.
“Back in 2014, it was challenging to find produce such as tempeh at the supermarket – this is no longer the case.
“Supermarkets now stock a variety of imported fruits and vegetables which make plant-based choices more convenient and accessible for everyone.
“The once exotic avocado and beetroot are now a familiar sight in supermarkets which reflects a growing interest in healthier living,” she explained.
Ilnara said it is not necessary for an individual to fully commit to veganism when he or she first starts off.
“Incorporating a few plant-based meals, a smoothie, or a salad into your weekly routine can already make a positive impact on your diet and reduce your carbon footprint,” she explained.
Ilnara pointed out that the environmental benefits of veganism are undeniable considering how raising animals for consumption demands substantial resources which contributes to ecological strain.
By going vegan, she said one actively contributes to reducing one’s carbon footprint.
“This is because the production of animal-based foods particularly meat and dairy, are often associated with higher greenhouse gas emissions, deforestation, and other environmental impacts compared to plant-based foods.
“By choosing a vegan diet, individuals contribute to mitigating these environmental issues, leading to a lower overall carbon footprint.
“As such, adopting a vegan lifestyle can collectively contribute to a more sustainable and environmentally friendly future,” she said.
Future undertakings
Raw Kitchen is gearing up for an expansive journey to provide healthier options for its customers.
Ilnara said the new outlet at the Ranee Boutique Suites facilitates the hosting of events through manageable and engaging space.
“We recently hosted a few events for children which is crafting vegan and reduced-sugar ginger houses.
“The children who participated had fun and the activity aligned with our commitment to health and sustainability,” she said.
Highlighting Raw Kitchen’s plans for this year, Ilnara said they are planning to organise more events, activities, and workshops such as demonstrating zero-waste baking and sustainable practices.
She said one of the activities that they are eager to do with children is soap-making using locally sourced oils.
Touching on Raw Kitchen’s expansion plans, Ilnara said they are set to open an outlet at a university’s food court.
“We are very excited about this because the expansion will enable us to not only promote healthy vegan food and beverages within the local community, but also extend healthier options to students,” she said.
With the goal of making plant-based food and beverages accessible to everyone, Ilnara said Raw Kitchen wants Kuching to be a more plant-based city.
She said this is to cater the increasing number of people who are more health and environment conscious about their dietary intakes.
“Even though our team is relatively small, but we are taking strategic steps towards our expansion goals.
“We hope that our presence will create more awareness and encourage people to try plant-based food and beverages,” she said.
The commitment to health, sustainability, and community engagement is evident in Raw Kitchen’s philosophy, offering not only delectable plant-based cuisine but also fostering a culture of well-being and environmental responsibility.
Visit Raw Kitchen’s social media platforms (@therawkitchenmalaysia) to discover more about what they have to offer.
